A few weeks ago I found myself in a dinner rut. We had just moved, I was still adjusting to being back at work after maternity leave and I found myself cooking the same few meals for dinner over and over. Enter: Jamie Oliver. A friend was selling this cookbook for a great price so I thought, why not?
I’ve always been a fan of Jamie Oliver: his style is not at all fussy and his focus is on cooking real food and balanced, easy meals. The way the cookbook is written makes it feel like he’s with you in your kitchen explaining the process to you, which I really appreciate.
One meal in particular that caught my eye was the Korean steak, mushrooms and pickles. You can find it here. I’ve had Korean food only a handful of times but really enjoyed what I had tried. The recipe looked simple enough and I was in a YOLO kinda mood so I decided to be adventurous.
I changed up this recipe a bit and I have to say, I was pretty impressed with the results. This meal is loaded with flavour, veggies and protein! It was sort of like bibimbap, but with a twist. Instead of making the ‘pickle’ part, I added some store-bought kimchi which added a bit of tangy spice to the dish. I also chopped some fresh carrots, cucumber and lettuce and threw that on top. It took me more than 15 minutes to make (probably due to the fact that I’m not a boss in the kitchen like Jamie Oliver) but it wasn’t incredibly labourious and the results were seriously delicious!